Cauliflower katsu

Jacqueline Alwill

Brown Paper Nutrition

CAULIFLOWER KATSU!!!!!! With a curry yoghurt and cucumber salad for some freshhhhh factor to compliment.
There are several variations of how to do a crumbed cauliflower ‘steak’ / ‘fillet’ / ‘schnitz’ / katsu etc on the blog ( including panko, gluten free options with quinoa or almond meal, a vegan option, and this variation I had run out of all of the above so I crushed a healthier variety of corn flake with my toddler by hand (bit of fun to be honest!) to make the crumb and used a gluten free flour so they all remained GF still. Then gave it a fry in some extra virgin olive oil.
It’s topped with some chilli and crispy spring onions (pop them in the pan whilst cooking the cauliflower). Serve with the cucumber salad – shave cucumbers with a vegetable peeler, toss with coriander and a big squeeze of lemon or lime.

To finish make the CURRY YOGHURT dressing with 2 tablespoons natural unsweetened yoghurt, 1 teaspoon curry powder, 1/2 teaspoon garam masala and a pinch of sea salt and whisk. Add some chilli flakes to taste.